Description
Creamy, warm, cheesy queso dip made with hatch chiles and a tomato-shallot topping. And cheese.
Ingredients
- 2 Small Vine-ripened Tomatoes, Diced
- 1 Shallot, Minced (or 3 Tablespoons Minced White Onion), Divided
- ¼ cups Coarsely Chopped Cilantro Leaves, Divided
- 1 Tablespoon Unsalted Butter
- 2 Hatch Green Chiles, Stemmed, Seeded And Chopped (or 2 Serrano Chile Peppers, Stemmed, Seeded And Chopped)
- 1 Green Or Red Jalapeno Pepper, Stemmed, Seeded And Chopped
- ½ teaspoons Salt
- 1 Tablespoon All-purpose Flour
- 1 cup Milk
- 4 ounces, weight Shredded Mild Cheddar Cheese
- 4 ounces, weight Shredded Pepper Jack Cheese
- Tortilla Chips For Serving
Preparation
In a small bowl, lightly toss tomatoes, 1 tablespoon of the minced shallot and half of the cilantro.
In a medium saucepan over medium heat, melt butter. Add remaining minced shallot, chopped hatch chiles, chopped jalapeno pepper and salt. Cook, stirring occasionally, 3 to 4 minutes until shallot is softened.
Add flour; stir and cook 1 minute until fully mixed in and absorbed. Stir in milk. Simmer 5 minutes, stirring occasionally, until mixture begins to thicken.
Stir in shredded cheeses until smooth; remove from heat. Stir in remaining chopped cilantro.
Pour dip into a serving bowl; spoon tomato mixture on top. Serve with tortilla chips.
Recipe adapted from Food Network Magazine.
